sumi40
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Posted: Sun Apr 10, 2005 9:45 PM
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I read your message and I had to share my experience, just happened last weekend. I was making a cake for a 60th anniversary party. (God Bless them !! )
It's was a 3 tier, each tier having a white layer and chocolate layer, with raspberry ganache filling and of course Buttercream icing and flowers. The buttercream recipe I use is half butter and half crisco, seems to work better for me. All butter is usually too soft, unless someone has any advice.......
Anyway. I made a batch of icing, made the flowers and put them in the freezer. I then made a couple more batches to use for the crumb coating. I had to make a few more batches so I went to work. Got the cake out and started frosting....something didn't seem quite right, but I couldn't put my finger on it. So I got the 12 inch tier done, worked on the 9 inch and was still puzzled. When it came to the 6 inch tier I had to make more buttercream and it dawned on me what happened and I was starting to panic. I had made a double batch of buttercream, but I realized that when I was adding the powdered sugar to the butter and crisco, I only added enough for 1 recipe!! That's why the icing looked kind of translucent, not the white that I had for the flowers and crumb coat. I thought I was going to have to scrape off all that icing and start over again, and here it was 9:30 at night. I closed my eyes and said a prayer, took a spoonful to taste, reluctantly........and to my surprise it didn't taste like crisco. I tried some more and even had my husband try some and it passed the taste test. I continued on and the next day, I was serving seconds to many of the guests so fortunately it went over well, even with my blunder. Not much cake was left. I think that's the last time I'm going to try to double up on batches.
Just wanted to share my 'crisis' with everyone.
Good luck with your buttercream..
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